Uji Daya Simpan Biskuit Bio-suplemen dengan Perbedaan Kemasan terhadap Sifat Fisik dan Karakteristik Fermentasi

Abstract

Biscuits bio-supplement were used to increase the production of goat milk. This research aimed to examine the effect of storage time with different packaging on the physical properties and fermentation characteristics biscuits bio-supplement. This research was done based on completely randomized design with 2 factors as treatments. The first factor was the packaging: plastic bags and plastic sacks, the second factor was the storage time: 0, 2, 4, 6, 8, 10 and 12 weeks. It is shown that the interaction between the two treatment factors (packaging and storage time) did significantly affect (P<0.05) the variables water content, water activity, absorption, insect attack, digestibility of dry matter, digestibility of organic matter and VFA concentration. Biscuits bio-supplement use plastic packaging gives the physical properties and characteristics of fermentation better than packing plastic bag for 12 weeks of storage.